Recipe: Ribs Primavera

My husband came up with it about seven years ago. We found that we were cooking more ribs than we could eat at one time. So this was a great way to use the meat to feed a lot of people. It’s a collaborative effort for Tom and me.

Hobbies and interests, other than cooking: Home schooling, Bible study and Celtic dance

Favorite TV food show: Any on the Food Network

Name of dish: Ribs Primavera

History of the recipe: My husband came up with it about seven years ago. We found that we were cooking more ribs than we could eat at one time. So this was a great way to use the meat to feed a lot of people. It’s a collaborative effort for Tom and me. He cooks the ribs and I cook the primavera, and our whole family enjoys the meal!

Did you tweak the recipe? The recipe has evolved. Sometimes we do a creamy Cajun sauce instead of the olive oil base.

Why do you like this recipe? It’s a great use for an entirely new meal of leftover ribs.

Tell us about an occasion when you made the recipe for others: Everyone who has eaten it really enjoys the combination of flavors and textures.

Any advice for someone making the recipe? Add the rib meat at the very end, as it is already cooked and only needs to be warmed.

Other dishes you have been complimented on? My family enjoys Portuguese steak, homemade chicken and dumplings and chili rellenos.

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Ribs Primavera

1 or 2 racks pork ribs (3 to 4 pounds)

Dry rub of your choice

1 tablespoon brown sugar

1/3 cup olive oil

2 teaspoons minced garlic

1 tablespoon fresh basil, chopped

1/4 cup white wine

1 green bell pepper, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 ounces mushrooms, sliced

1 yellow onion, sliced

1 tomato, chopped

8 to 12 ounces linguine pasta, uncooked

Grated pecorino romano cheese

Fresh basil, chopped

Preheat kettle grill by banking and igniting 10 charcoal briquettes on one side of grill. Bring ribs to room temperature and sprinkle with dry rub.

Place ribs on opposite side of banked coals, meat side up and bone side down. Cover grill. After 40 minutes, add 3 to 4 more briquettes to banked side.

Page 2 of 2 - After another 40 minutes, add 3 to 4 more briquettes to banked side. The key is to keep heat constant and ribs covered. (Cook for approximately 3 hours, adding briquettes every 40 minutes.)

When there are 40 minutes of cooking time left, sprinkle brown sugar on the meat side of the ribs. When ribs are done and have rested a while, strip the meat off the bones.

In the olive oil, saute garlic and basil until garlic is fragrant but not burned. Add wine and simmer 2 minutes. Add veggies and saute about 10 minutes until veggies are al dente. Add rib meat and cook long enough to warm the meal, about 5 minutes or less.

Cook linguine, drain and place on platter. Top with ribs primavera. Sprinkle with the cheese and more basil.